Meatless Pancit Canton
Enjoy a meatless, vegetable-filled version of the classic Filipino dish, pancit canton. Add calamansi juice for an extra punch of tropical flavor.
Servings: 2 servings
Ingredients
- ½ small onion large dice
- 20 snow peas
- 1 cup purple cabbage shredded
- ¼ cup shredded carrots
- 2 tablespoons vegetable oil
- 2 tablespoons vegetarian oyster sauce
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- 2 cups vegetable stock
- 8 ounces dried pancit canton noodles
- cracked black pepper to taste
- ½ tablespoon calamansi juice (or to taste)
Instructions
- Mix the soy sauce, oyster sauce, and vegetable stock together and set aside.
- Add the 1 tablespoon of vegetable oil to a wok or large frying pan over medium high heat.
- Stir fry the carrots, peas, and cabbage for 2 minutes. Remove to a bowl and set aside.
- Add the other 1 tablespoon of oil and let heat up for 30 seconds.
- Gently add the onions to the pan and saute for 1 minute. Add the garlic and saute for 1 more minute.
- Pour in the soy, oyster sauce, and vegetable stock mixture. Turn the heat up to high and let the sauce bubble gently.
- Add the dry pancit noodles and use tongs to help the noodles absorb the liquid. Cover the pan with a lid and let simmer for 1 minute. Remove the lid and use the tongs to stir.
- Cover and let the noodles simmer in the sauce for 1 more minute.
- Add the vegetable back in and stir to coat with the sauce.
- Remove from heat and sprinkle with black pepper. Squeeze calamansi juice over the noodles just before serving.
Notes
Pancit canton reheats really well, just keep the calamansi juice to the side for any leftovers. Add calamansi juice after reheating.